"Jack Schidt®" > wrote in message
om...
>
> "Dimitri" > wrote in message
> om...
> >
> >
> > Go he http://cocinamexicana.com.mx/ingles/menu/frame.html
> >
> > Click on meat and then carnitas.
> >
> > Although it is poorly translated there are IMHO 3 important aspects to
> good
> > Carnitas.
> >
> > 1. Making sure you brown the meat nicely.
> > 2. The orange zest -peal is important.
> > 3. The simmering in milk - not the non fat stuff - use regular milk.
> > There is a certain amount of fat in the milk that I believe helps keep
the
> > meat moist.
> >
> > Remember foods like carnitas (little meats) are every day food. These
> > recipes are designed for "Not the best quality" of pork. I would
> recommend
> > shoulder. Remember this is "pre-cut orange flavored pork pot-roast."
> >
> > Just enjoy.
> >
> > Dimitri
> >
> >
> >
>
> I'm so happy with this explanation that I'm gonna fix this on saturday.
>
> Jack Elated

Serve with corn tortillas, guacamole (mashed avocado, lime juice & salt) and
pico de gallo. Oh yes, don't forget the cervesa...

Pico de Gallo

4 plum tomatoes, seeded and chopped
1/2 cup finely chopped onion
2 fresh chile peppers, mild or hot, seeded and finely chopped
2 tablespoons chopped red or yellow bell pepper (not really mexican but OK)
1 1/2 teaspoons finely chopped fresh cilantro
1 teaspoon lime juice
salt and pepper, to taste
Combine ingredients in a glass or other non-reactive bowl and refrigerate
for at least 30 minutes before serving.
Makes about 2 cups.

Dimitri